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    You are here: Home » How to Cook » How to Cook Cauliflower

    How to Cook Cauliflower

    5 from 4 votes
    February 12, 2021 (updated January 23, 2023) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest collage showing images of different ways to cook cauliflower.

    If there’s a current reigning champion in the vegetable world, it’s definitely cauliflower. No other veggie has proven itself to be this versatile. In deft hands, it will seamlessly adapt in taste and texture. But on its own – prepared simply and perfectly – we love cauliflower just the way it is. Learn our six favorite methods for cooking cauliflower!

    Cauliflower florets in a brown speckled bowl on a concrete background.
    Jump to:
    • Cauliflower Benefits
    • How to Cut Cauliflower
    • Oven Roasted Cauliflower Florets
    • Whole Roasted Cauliflower
    • Sautéed/Stir Fry Cauliflower
    • Steamed Cauliflower – 3 Easy Methods
    • Even More Cauliflower Recipes
    • Recipe

    Once regarded as the white-headed stepchild of the crudité platter, cauliflower now appears to be the heir apparent to the vegetable kingdom crown. This humble representative of the Brassica family (also home to broccoli, cabbage and brussels sprouts) is found – in one form or another – at kitchen tables everywhere now. It’s even become the carb-conscious darling of the fast-casual restaurant scene, landing itself in everything from pizza crusts to power bowls.

    While there seem to be a million iterations (it’s even made an appearance in ice cream!), we’re here today to celebrate cauliflower “as-is,” by demonstrating six basic cooking methods that highlight its nutty, sweet, earthy flavor. If you can learn to love this vegetable the way nature (and your kitchen appliances) intended, you can probably even learn to embrace it in dessert.

    Cauliflower Benefits

    Cauliflower is probably the most versatile vegetable in the produce aisle. Not just for its nutritional profile, but also for its flexibility in terms of dietary accommodations and flavor pairings.

    It’s a nutritional powerhouse

    All veggies are healthy, but cup-for-cup, cauliflower is an exceptionally nutrient-dense vegetable. It’s loaded with vitamin C and antioxidants, and one cup will fill 10% of your recommended daily fiber.

    That being said, cauliflower is also missing something… calories and carbs. (Ha! Tricked you.) Thought not “calorie neutral” like celery, cauliflower is pretty darn close due to all that filling fiber – just 25 calories and 3 grams net carbs per cup.

    It fits every diet

    It’s stats like that which have made cauliflower a favorite of those who follow low-carb and ketogenic diets. But simply by virtue of its vegetable-ness, cauliflower is a mainstay for vegans and vegetarians, too. This also makes it perfect for anyone on a grain or gluten-free diet, and those adhering to Whole30 or Paleo meal plans. Talk about “flexitarian!”

    It’s this dietary friendliness that has prompted the rampant cauliflower substitution we now see in a range of cuisine. And it’s this vegetable’s literal physical flexibility that has allowed it to stand in for rice, potatoes, and a host of other starches. Even those used in baking and pasta.

    Steamed cauliflower florets tossed with olive oil, salt, and fresh herbs in a brown speckled bowl on a concrete table.

    Cauliflower soaks up seasoning like a boss

    Even more important in the “flexibility” category is cauliflower’s sponge-like nature when it comes to other flavors. Lots of people aren’t bothered by the hints of sulfur or sharp bite of mustard that are common in cruciferous vegetables. (Personally, I love it!) But others, not so much. Lucky for us all that these negative effects can be combatted in one of two ways: (a) proper cooking technique and/or (b) drown it in flavor!

    Cheese, lemon, butter, garlic, tomato, pickling brine… the list of flavors that pair with cauliflower is practically endless. It’s an absolute chameleon. So, let’s start with the basics. Once you’ve mastered those, feel free to dust off your goggles and lab coat and start experimenting.

    How to Cut Cauliflower

    If I may, when it comes to cutting up a head of cauliflower, you might be doing it wrong. No judgement – I did it wrong for years! Here’s my painless method for trimming a head of cauliflower with very little mess, very little waste, and perfectly sized florets for any use you can imagine.

    For a more detailed tutorial, see the full post How to Cut Cauliflower.

    A head of cauliflower on a cutting board with all leaves remove and the stem fully exposed.
    Using a paring knife to remove a cauliflower floret from a head of cauliflower.
    Holding a cauliflower floret removed with a paring knife.
    A head of cauliflower stem side up on a cutting board with the florets closest to the base removed using a paring knife.
    Cauliflower florets on a cutting board with a paring knife and trimmed down cauliflower stalk.
    1. Remove all leaves by breaking them off cutting away with a paring knife.
    2. Place the head on a cutting board stem side up.
    3. Use a paring knife to cut away a single floret from the base of the stem.
    4. Continue working around the base of the stem and use the paring knife to remove the largest florets around the base.
    5. Continue working your way around the core, slicing off cauliflower florets.
    6. Trim the florets to preferred size. To do so, slice into the stem until you reach the floret, then break apart.

    Oven Roasted Cauliflower Florets

    In this chef’s humble opinion, oven roasted cauliflower is the gold standard of cooked cauliflower. It’s the high bar. The Cadillac. The Champagne. The transformation cauliflower goes through in the oven isn’t just chemical, it’s alchemical. Beautiful crisp, caramelly, crusted edges give way to a buttery bite that practically melts in your mouth. Food this good shouldn’t be this simple. Achieving the magic requires plenty of oil and breathing room, though.

    Roasted cauliflower florets on a parchment lined baking sheet resting on a concrete table.
    Detail view of oven roasted cauliflower florets.

    How to roast cauliflower florets

    1. Combine cauliflower florets with olive oil, salt, pepper and additional seasonings (see below for suggestions) in a large bowl. Toss until well combined.
    2. Spread the florets onto a parchment lined baking sheet in a single layer, leaving a bit of room between each one.
    3. Roast in 425°F degree oven for 30-35 minutes for small florets, or 40-45 minutes for large florets.
    4. Remove from the oven and serve immediately.

    Tips for perfect roasted cauliflower

    • You need more oil than you think! ¼ cup for a large head will ensure crispy, well-seasoned florets.
    • Flip the florets once halfway through roasting – they’ll cook more evenly. I like to use a fish spatula for this kind of “delicate” vegetable work.
    • To test for doneness, insert a paring knife into the stem. If you meet little resistance, it’s ready.
    • Season away! Cauliflower is a sponge, readily soaking up the flavors you lend to it. See below for some of our favorite seasoning combinations.
    Roasted cauliflower with romesco sauce on a grey plate.

    Roasted cauliflower seasoning variations

    ITALIAN: add 1 teaspoon Italian seasoning along with the olive oil, salt, and pepper. After roasting, top with lemon zest and finely shredded parmesan.

    MEXICAN: add ½ teaspoon (or more) red pepper flakes and 1 teaspoon cumin along with the olive oil and salt; omit the pepper. After roasting, season with the zest and juice of 1 lime.

    INDIAN: add 1 teaspoon cumin and 1 teaspoon turmeric along with the olive oil, salt, and pepper. Garnish with chopped fresh cilantro.

    MEDITERRANEAN: after roasting, toss with the juice and zest of 1 lemon, ¼ cup toasted pine nuts, and 2 tablespoons chopped fresh parsley.

    For full tutorials, try our parmesan roasted cauliflower or mediterranean roasted cauliflower recipes.

    More ways to serve roasted cauliflower

    • As is! My children will gladly eat florets simply roasted with olive oil and salt.
    • Dress it up with romesco sauce or pesto, or toss in a skillet with Mediterranean garnishes like olives, pine nuts, and parsley.
    • Add to pasta – nutty roasted cauliflower pairs well with creamy pasta sauce or mild pestos.
    • Roasted cauliflower is an incredible base for soup. Add a head of garlic to the baking sheet, then make roasted cauliflower soup.

    Whole Roasted Cauliflower

    Slightly weird to see on a plate? Sure. Easy and Delicious? Absolutely. Whole roasted cauliflower has become a popular vegan alternative to carving meats. Similar to portobello mushrooms, this preparation lends some “meaty” density to the vegetable. This version is perfect for serving as a main course and pairing with a beautiful sauce. The water helps steam the insides for tenderness, while the high oven temp yields a slightly firm crust that holds shape after “carving”.

    A head of whole roasted cauliflower on a trivet in a dutch oven.
    Whole roasted cauliflower on a white plate with a wedge missing, drizzled with olive oil, lemon juice, and parsley.

    How to cook a whole roasted cauliflower

    1. Prep the head of cauliflower by removing all leaves and woody stems. Use a paring knife to cut around the stem and remove the lower portion of the core, keeping the head intact (see recipe card for step by step instructions).
    2. Drizzle generously with olive oil, then season with salt, pepper, and other seasonings as desired (see below).
    3. Pour 1 cup water into a dutch oven, then position a trivet inside. Position the cauliflower stem side down on the trivet.
    4. Cover and roast in a 400°F oven for 30 minutes; remove the cover and roast an additional 25-30 minutes, until tender and golden brown.
    5. Remove the cauliflower from the trivet using a large slotted spoon. Slice into steaks or wedges and serve.

    How to serve whole roasted cauliflower

    • Drizzle with melted butter or olive oil, lemon juice, parsley, and/or finely grated parmesan cheese.
    • Slice into pie shaped wedges and serve as a side dish.
    • Slice into 2″ wide “steaks” for a main course – it’s a terrific meatless meal served over quinoa with a hearty sauce like romesco or green tahini sauce.

    Sautéed/Stir Fry Cauliflower

    What sauteéd cauliflower lacks in caramelization, it makes up for in ease. Stovetop cooking will give you a beautiful golden brown color in about a quarter of the time. Bonus: Since you’re losing less moisture than in the oven, you get a bigger, meatier bite. Added bonus: stir fried cauliflower is prime for saucing and soaks up flavor while keeping the buttery, nutty undertones.

    Side view, stir fried cauliflower florets in a non stick skillet.
    Sautéed cauliflower in a skillet on a cement bacground.

    How to sauté (or stir fry) cauliflower

    1. Heat olive oil in a large 12″ skillet or wok.
    2. Add cauliflower florets in a single layer and sauté undisturbed for 3 minutes. Toss, then sauté undisturbed for 3 minutes more.
    3. Add 2 tablespoons of water, then cover the skillet and cook for 3 minutes.
    4. Remove the cover and sauté 1-2 minutes more, or any the cauliflower is golden brown and all moisture has been evaporated.
    5. Season with salt, pepper, and other seasonings as desired, or see below for variations.

    Stir fried cauliflower variations

    • Add half a portion of all purpose stir fry sauce in Step 4, toss, then cook until the sauce slightly thickens, 2-3 minutes more – serve with rice for a quick vegan lunch. Or, try our cauliflower stir fry with shiitake mushrooms!
    • Add 1 teaspoon sesame oil to the olive oil and stir fry as directed. Garnish with sesame seeds and sliced green onions for an Asian-inspired side dish.

    Steamed Cauliflower – 3 Easy Methods

    If you’re having childhood flashbacks of soggy, limp cauliflower that’s somehow both sulfurous and flavorless, then let these steaming methods wash those memories away. First and foremost, remember that steaming is not boiling, or even simmering. Don’t be ashamed. Most of our parents made this mistake. Steamed cauliflower is great on its own, lightly seasoned with hints of butter, lemon, or parmesan. Should the mood strike, it’s also ready to transform into an array of delicious mashes, purees, and soups.

    Cauliflower florets in a steamed basket in an instant pot.
    A bowl of steamed cauliflower florets in front of an instant pot.

    How to cook instant pot cauliflower

    1. Place a steamer basket into the inner pot of an Instant Pot along with ½ cup water.
    2. Arrange the cauliflower on the steamer basket, then sprinkle with salt.
    3. Cook on HIGH pressure for 3 minutes for crisp tender florets, or 4 minutes for soft, mashable florets.
    4. Release the pressure manually, then remove the steamer basket.
    5. Season with olive oil or melted butter, salt, pepper, and other seasonings as desired, or follow the links below for additional uses.
    Raw cauliflower florets with water in a microwave safe bowl.
    Steamed cauliflower in a glass bowl tossed with olive oil, salt, and pepper.

    How to steam cauliflower in the microwave

    1. Combine cauliflower florets and ¼ cup water in a microwave safe bowl.
    2. Cover with a plate and transfer to the microwave. Microwave 5 minutes for crisp tender florets, or 6 minutes for soft, mashable florets.
    3. Strain the cauliflower from the residual water.
    4. Season with olive oil or melted butter, salt, pepper, and other seasonings as desired, or follow the links below for additional uses.
    Cauliflower florets in a steamed basket nested in a dutch oven.
    Steamed cauliflower florets on a slotted spoon.

    How to steam cauliflower on the stovetop

    1. Fill a dutch oven or other appropriate pot with 2″ water, then fit a steamer basket into the pot.
    2. Bring the water to a boil over high heat.
    3. Add the cauliflower florets to the steamer basket, along with a pinch of salt.
    4. Reduce the heat to low to maintain a simmer, then cover and steam 5-6 minutes for crisp tender florets, or 8-9 minutes for soft mashable florets.

    How to serve steamed crisp tender cauliflower:

    • BASIC: toss with melted butter or extra virgin olive oil, salt, and pepper.
    • MEDITERRANEAN: toss with extra virgin olive oil, the zest and juice of one lemon, 1 teaspoon Italian seasoning – or 1 tablespoon fresh chopped herbs (basil, thyme, parsley) – and finely grated parmesan cheese to taste.
    • ITALIAN: tossed with toasted bread crumbs, browned butter, and chopped fresh basil or parsley.

    Ways to use soft mashable cauliflower:

    • Cauliflower Hummus
    • Loaded Cauliflower Soup
    • Cauliflower Mashed Potatoes
    • Creamy Cauliflower Puree
    • Cauliflower au Gratin

    Even More Cauliflower Recipes

    Now that you know how to cook cauliflower like a total pro, take it up a notch! Try one of our favorite cauliflower recipes:

    • Curried Cauliflower Soup
    • Cauliflower Curry with Sweet Potatoes
    • Cauliflower Shawarma Grain Bowl
    • Turmeric Roasted Cauliflower Salad

    Did you love cauliflower as much as I do? Leave me a comment and tell me your favorite way to cook it!

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Steamed cauliflower florets tossed with olive oil, salt, and fresh herbs in a brown speckled bowl on a concrete table.

    How to Cook Cauliflower

    5 from 4 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Cauliflower is the reigning champion of the vegetable world, and for good reason – it's just as flexible as it is healthy. Learn our six favorite methods for preparing cauliflower as a side dish or main course – roasted florets, whole roasted, sautéed/stir fry, and steamed three ways (instant pot, stovetop, and microwave).
    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Time: 50 mins
    Servings : 4 as a side
    Calories: 93

    Ingredients

    Roasted Cauliflower Florets

    • 1 medium head cauliflower, divided into florets (about 6 cups)
    • ¼ c olive oil
    • 1 tsp kosher salt
    • ½ tsp ground pepper

    Whole Roasted Cauliflower

    • 1 medium head cauliflower, about 2 lb
    • ¼ c olive oil
    • 1 tsp kosher salt
    • ½ tsp ground pepper
    • 1 lemon, zested and juiced, optional
    • ¼ c shaved parmesan cheese, optional

    Sautéed (Stir Fried) Cauliflower

    • 1 medium head cauliflower, divided into florets (about 6 cups)
    • 4 tbsp olive oil
    • 2 tbsp water
    • kosher salt, to taste
    • ground pepper, to taste

    Instant Pot Cauliflower

    • 1 medium head cauliflower, divided into florets (about 6 cups)
    • 1 tsp kosher salt, divided
    • ½ c water
    • 2 tbsp melted butter, or extra virgin olive oil
    • ground pepper, to taste

    Steamed Cauliflower (Microwave)

    • 1 medium head cauliflower, divided into florets (about 6 cups)
    • ¼ c water
    • 1 tsp kosher salt, divided
    • 2 tbsp melted butter, or extra virgin olive oil
    • ground pepper, to taste

    Steamed Cauliflower (Stovetop)

    • 1 medium head cauliflower, divided into florets (about 6 cups)
    • 1 tsp kosher salt, divided
    • 2 tbsp melted butter, or extra virgin olive oil
    • ground pepper, to taste

    Instructions

    Roasted Cauliflower Florets

    • Heat the oven to 425°F with a rack positioned in the bottom third. Line a baking sheet with parchment paper.
    • Divide the cauliflower into florets, then transfer to a large mixing bowl. Add the olive oil, salt, pepper, and optional seasonings (if using), then toss until the florets are evenly coated with oil and seasonings.
      Pouring olive oil into a mixing bowl of cauliflower florets.
    • Roast 30-35 minutes for small florets, or 40-45 minutes for larger florets. Remove the sheet from the oven once halfway through and flip the cauliflower to ensure even browning. The cauliflower is roasted once golden brown and the stems are tender; you should be able to insert the tip of a paring knife into the stem and meet little resistance.
      Cauliflower florets tossed with olive oil and salt on a parchment lined baking sheet.
    • Remove from the oven and serve immediately.
      Roasted cauliflower florets fresh from the oven on a parchment lined baking sheet.

    Whole Roasted Cauliflower

    • Heat the oven to 400°F.
    • Place the cauliflower stem end up on a cutting board. Break off the tough outer leaves. Use a paring knife to carefully cut around the stem and remove the lower portion of the core, being careful to keep the florets intact.
      Two images showing how to cut around the core of a cauliflower and remove in 1 piece.
    • Drizzle the cauliflower with the olive oil, then rub all over. Sprinkle all over with salt and pepper.
      Seasoning a head of cauliflower with olive oil, salt, and pepper.
    • Place 1 cup water in a dutch oven, then fit with a trivet (or a balled up piece of foil). Position the prepared cauliflower head into the trivet or on top of the foil.
      A whole raw head of cauliflower in a red dutch oven on a trivet.
    • Cover, then transfer to the oven. Roast 30 minutes covered, then remove the lid and roast an additional 25-30 minutes, or until the cauliflower is golden brown and and a knife inserted into the center meets little resistance.
      A head of whole roasted cauliflower on a trivet in a dutch oven.
    • Remove from the oven and rest 10 minutes. Remove the cauliflower using a large slotted spoon. Slice into wedges and drizzle with lemon juice, lemon zest and parmesan cheese.

    Sautéed (Stir Fried) Cauliflower

    • Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add the cauliflower, toss to coat in the fat, then arrange in a single layer. Sear, undisturbed, for 3 minutes. Toss the cauliflower, then sear an additional 3 minutes undisturbed.
      Cauliflower florets stir frying in a non stick skillet.
    • Add 2 tbsp water, then cover the skillet. Cook covered for 3 minutes. Remove the lid then cook 1-2 minutes more, or until the water has evaporated and the florets are tender and golden brown.
      Stir fried cauliflower florets in a skillet.
    • Season with salt and pepper, and serve immediately. See notes for variations.

    Instant Pot Cauliflower

    • Pour ½ cup water into the inner pot. Position a trivet or all metal steamer basket in the pot. Place the florets into the steamer basket, then sprinkle with ½ tsp kosher salt.
      Cauliflower florets on a trivet nestled into an instant pot.
    • Secure the lid and ensure the pressure valve is set to Sealing. Program to HIGH pressure 3 minutes for crisp tender florets, or HIGH pressure 4 minutes for soft, mashable florets. It will take approximately 10 minutes for the pot to come to pressure.
    • Once the timer goes off, press the Cancel button to turn off the Instant Pot. Then perform a manual pressure release by turning the venting knob from Sealing to Venting. Once the float valve has dropped, open the lid away from your body to allow the steam to escape. Carefully remove the steamer basket with oven mitts, or remove the florets with a slotted spoon.
      Steamed cauliflower florets on a trivet in an instant pot.
    • Serve crisp tender florets immediately. Transfer to a bowl and toss with the olive oil or melted butter, the remainder of the salt, plenty of black pepper, and other toppings as desired (see notes). For uses for mashable florets, see notes.
      Steamed instant pot cauliflower tossed with olive oil, salt, and fresh herbs.

    Steamed Cauliflower (Microwave)

    • Place the florets into a microwave safe bowl then sprinkle with ½ tsp salt. Add the water, then cover the bowl with a plate.
      Cauliflower florets in a microwave safe bowl with water and salt, covered with a plate.
    • Microwave 5 minutes for crisp tender or 6 minutes for soft, mashable florets.
      Microwave steamed cauliflower florets in a glass bowl.
    • Strain the cauliflower from the steaming water. Serve crisp tender florets immediately. Transfer to a bowl and toss with the melted butter or olive oil, remainder of the salt, pepper, and other toppings as desired (see notes). For uses for mashable florets, see notes.
      Steamed cauliflower florets tossed with olive oil and seasonings in a glass bowl.

    Steamed Cauliflower (Stovetop)

    • Fill a pot large enough to accommodate a steamer basket with 1.5-2” water. Position the steamer basket in the pot, then bring the water to a simmer over high heat.
      Cauliflower florets in a steamed basked nestled into a dutch oven.
    • Place the florets into the steamer basket, then sprinkle with ½ tsp kosher salt. Reduce the heat to medium low to maintain a steady simmer, then cover.
    • Steam 5-6 minutes for crisp tender florets or 8-9 minutes for soft, mashable florets.
      Side view, steamed cauliflower florets in a steamer basket.
    • Remove the steamer basket from the pot. Serve crisp tender florets immediately. Transfer to a bowl and toss with the melted butter or olive oil, remainder of the salt, pepper, and other toppings as desired (see notes). For uses for mashable florets, see notes.
      Steamed cauliflower florets tossed with olive oil, salt, and pepper.

    Notes

    Roasted Cauliflower Variations
    • ITALIAN: add 1 tsp Italian seasoning along with the olive oil, salt and pepper. After roasting, top with lemon zest and finely shredded parmesan.
    • MEXICAN: add ½ – 1 tsp red pepper flakes and 1 tsp cumin along with the olive oil and salt; omit the pepper. After roasting, season with the zest and juice of 1 lime.
    • INDIAN: add 1 tsp cumin and 1 tsp turmeric along with the olive oil, salt, and pepper. Garnish with chopped fresh cilantro.
    • MEDITERRANEAN: after roasting, toss with the juice and zest of 1 lemon, ¼ cup toasted pine nuts, and 2 tablespoons chopped fresh parsley.
    Sauteed (Stir Fried) Cauliflower Variations
    • Add half a portion of all purpose stir fry sauce in Step 4, toss, then cook until the sauce slightly thickens, 2-3 minutes more – serve with rice for a quick vegan lunch
    • Add 1 tsp sesame oil to the olive oil and stir fry as directed. Garnish with sesame seeds and sliced green onions for an Asian-inspired side dish.
    Steamed Cauliflower Variations
    • MEDITERRANEAN:  Toss with 2 tbsp extra virgin olive oil, the zest and juice of one lemon, 1 tsp italian seasoning or 1 tbsp fresh chopped herbs (basil, thyme, parsley), and finely grated parmesan cheese to taste.
    • ITALIAN:  Toss with ¼ c toasted bread crumbs, 2 tbsp browned butter, and 2 tbsp chopped fresh basil or parsley.
    Steamed Cauliflower Uses
    • Cauliflower hummus
    • Loaded Cauliflower Soup
    • Cauliflower mashed potatoes

    Nutrition Information

    Serving: 1.5cups, Calories: 93kcal (5%), Carbohydrates: 6g (2%), Protein: 3g (6%), Fat: 7g (11%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 302mg (13%), Potassium: 208mg (6%), Fiber: 3g (12%), Sugar: 3g (3%), Vitamin A: 0%, Vitamin C: 106% (106%), Calcium: 3% (3%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    11 Comments
    Filed Under: How to Cook, How to Cook Vegetables

    Reader Interactions

    Comments

    1. Trinity

      February 28, 2023 at 9:51 am

      5 stars
      Worked out perfectly!

      Reply

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    10. Parmesan Roasted Cauliflower (So Crispy!) - Our Salty Kitchen says:
      September 12, 2022 at 6:32 pm

      […] could go on and on and on about cauliflower… and I have. Need to know how to cook cauliflower? I got you. Not enough options? Try air frying it. Want to grill it? Enjoy these cauliflower […]

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